Text 6484, 65 rader
Skriven 2013-11-05 06:53:20 av Dave Drum (1:261/38)
Ärende: Chile 4499
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Soy-Glazed Spareribs
 Categories: Pork, Bbq, Chilies, Wine
      Yield: 4 Servings

      2 c  Soy sauce
  1 1/4 c  Sugar
      2 tb Dry sherry
      1 oz Fresh ginger; peeled, rough
           - chopped
    1/2    Head of garlic; cloves
           - peeled, smashed
      1 bn Green onions; trimmed,
           - whites thin sliced,
           - reserve green parts
    1/2    Jalapeno; thinly sliced
      5 lb Pork spareribs

  By Lynne Char Bennett, Chronicle staff writer

  The salty, slightly sweet marinade with the ribs plays
  well to the berry flavors and long finish of a zinfandel
  wine.

  Mix together the soy sauce, sugar and sherry, stirring
  until the sugar is dissolved. Stir in the ginger, garlic,
  green onions and jalapeno.

  Slash across the back of the ribs in several places to
  help the marinade penetrate. Place the ribs in a shallow
  container or a self-sealing plastic freezer bag, add the
  marinade, cover the container or close the bag and
  refrigerate for at least 2 hours, turning the ribs from
  time to time.

  Meanwhile, thinly slice on the diagonal a few of the green
  onion tops for garnish.

  Remove the ribs from the refrigerator and pour the
  marinade into a saucepan. Boil for several minutes so it
  will be safe to use as a baste for the ribs. Grill the
  ribs over low heat for about 1 hour, or until tender,
  basting occasionally.

  Or place the ribs on a parchment-lined baking sheet and
  roast in a preheated 350øF/175øC oven for 45 minutes or
  until tender, basting occasionally.

  Serve warm, garnished with green onion slices.

  Serves 4.

  URL: http://sfgate.com

  MM Format by Dave Drum - 18 August 2012

  Uncle Dirty Dave's Archives

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... Soup and fish explain half the emotions of life. - Sidney Smith

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